- 2 heads escarole, bottoms trimmed and leaves coarsely sliced
- 4 ounces pancetta bacon, diced
- 2 tablespoons olive oil
- 2 tablespoons chopped jalapeno pepper, or to taste
- 3 cloves garlic, minced
- 1 cup chicken broth
- salt and ground black pepper to taste
- 1 (12 ounce) can cooked cranberry beans
- 1/2 cup fine bread crumbs
- 1 pinch red pepper flakes, or to taste
- 2 tablespoons fine bread crumbs
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1 tablespoon olive oil, or as needed
- Wash escarole leaves in a large bowl in several changes of cold water until no grit remains.
- Bring a large pot of salted water to a boil; cook escarole in the boiling water until bright green and slightly wilted, about 2 minutes. Transfer escarole to a large bowl using a slotted spoon. Rinse greens in cold water to stop the cooking process. Drain thoroughly.
- Place pancetta and olive oil into a large oven-safe skillet over medium heat; cook until browned and crisp in spots, about 5 minutes. Stir jalapeno peppers into pancetta; cook and stir until peppers start to soften, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
- Pour chicken broth over pancetta mixture, bring to a simmer, and season with salt and black pepper to taste. Gently stir beans into skillet. Mix escarole into mixture, turn off heat, and top with 1/2 cup bread crumbs. Stir until crumbs are still visible but most are incorporated. Season with red pepper flakes. Top with 2 tablespoons bread crumbs followed by Parmigiano-Reggiano cheese; drizzle top with 1 tablespoon olive oil.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place skillet under broiler and cook until top is golden brown, 2 to 4 minutes. Serve immediately.
04/20/2018
recipepes.com
Utica Greens and Beans, recipe
PT15M
PT1H
5
455 calories
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